1-Bowl Vegan S’mores Cookies

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Stack of vegan s'mores cookies with marshmallows and chocolate chips next to them

S’mores…COOKIES? They’re just as irresistible as they sound! A friend even described them as “the best cookies EVER!” We’re talking gooey marshmallows and melty chocolate held together in one incredible graham-flavored cookie. All the fun of camping, without having to camp! Sign us up!

Did we mention they’re undetectably vegan, optionally gluten-free, and come together in just 1 bowl in 25 minutes!? Let’s make s’mores indoors!

All-purpose flour, chocolate chips, mini marshmallows, flaxseed meal, baking powder, salt, water, vegan butter, and coconut sugar

How to Make S’mores Cookies

These EASY s’mores cookies begin with a sweet, buttery base of coconut sugar (for graham flavor!) and vegan butter, plus a flax egg for binding. Using an electric mixer to cream them together leads to light and fluffy cookies, but if you don’t have a mixer, a little elbow grease will work, too!

Cubed vegan butter in a bowl with coconut sugar and a flax egg

For the dry ingredients, we add cookie classics including all-purpose flour, baking powder, and salt. Our 1:1 gluten-free flour blend works beautifully in place of the all-purpose flour. If using other gluten-free blends (including our original DIY blend and many store-bought blends), they will benefit from the addition of a little extra flour because they aren’t as absorbent.

Adding mini marshmallows and chocolate chips to a bowl of s'mores cookie dough

The final additions are (vegan) chocolate chips and marshmallows to take these cookies into s’mores land!

Putting a mini marshmallow on top of balls of cookie dough

Scoop the dough, place it on your baking sheet, and add an extra marshmallow for good measure (and slightly “roasty” tops like classic s’mores!). All that’s left is to bake and enjoy!

Baking sheet of s'mores cookies with one cookie partially separated to show the gooey, sticky marshmallows

We can’t WAIT for you to try these s’mores cookies! They’re:

Crispy on the edges
Tender on the inside
Studded with melty chocolate + gooey marshmallows
& Just like s’mores but easier!

They’re the ideal cookies for s’mores lovers, cookie lovers, and everyone in between. Take them to summer gatherings or on road trips, or make a cookie sundae with vanilla ice cream and hot fudge (oh holy moly, that would be good!).

More Recipes For S’mores Lovers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up show showing the inside of a vegan gluten-free s'mores cookie

1-Bowl Vegan S’mores Cookies

Melty chocolate and gooey marshmallows collide in these EPIC vegan s’mores cookies. Optionally gluten-free and made in 1 bowl in just 25 minutes!
Author Minimalist Baker
Holding up a partially eaten s'mores cookie to show the melty chocolate and gooey marshmallows
5 from 16 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 (Cookies)
Course Dessert
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 Tbsp flaxseed meal (to make a flax egg)
  • 2 ½ Tbsp water (to make a flax egg)
  • 3/4 cup coconut sugar*
  • 1/2 cup softened vegan butter (we like Miyoko’s)
  • 1 ¼ cup all-purpose flour (or MB 1:1 GF Blend // or 1 ⅓ cups DIY or other GF blend*)
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2/3 cup semi-sweet chocolate chips (dairy-free as needed // we like Enjoy Life)
  • 1/2 cup mini vegan marshmallows (plus more for topping // we like Dandies)


  • Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
  • To a medium mixing bowl, add the flaxseed meal and water. Set aside for 5 minutes to let gel (this is your “flax egg”). Next, add the coconut sugar and vegan butter and beat with an electric mixer (or a whisk and some elbow grease) until light and fluffy, about 1 minute.
  • Add in the all-purpose flour (or gluten-free flour blend), baking powder, and sea salt and mix on medium-low until fully incorporated. Fold in the chocolate chips and mini marshmallows.
  • Use a ~1 ½ Tbsp cookie scoop (we like this one) to scoop out your cookies and place them 2 inches apart on your baking sheets. Top each cookie with 1-2 extra mini marshmallows and gently press them into the dough (they get slightly brown in the oven, just like the marshmallow in the perfect s’more!).
  • Bake on the center rack for 10-12 minutes, until the edges are golden brown and the marshmallows are lightly browned. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool further. Enjoy warm or cooled.
  • Store leftovers in an airtight container for up to 3-4 days at room temperature. You can store scooped dough for up to 1 month in the freezer.


*Coconut sugar gives these cookies a graham flavor, but brown sugar would also work, with a slightly different result.
*We slightly preferred the texture of the cookies with our 1:1 BEST GF Blend (vs. our DIY GF Blend), but both work! If using our DIY Blend or another gluten-free flour blend, we suggest using 1 ⅓ cups of flour because they tend to be less absorbent.
*Adapted from our Vegan Gluten-Free Chocolate Chip Cookies.
*Nutrition information is a rough estimate calculated with all-purpose flour and Dandies marshmallows.

Nutrition (1 of 20 servings)

Serving: 1 cookie Calories: 133 Carbohydrates: 18.6 g Protein: 1.3 g Fat: 6.2 g Saturated Fat: 4.4 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.03 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 110 mg Potassium: 12 mg Fiber: 0.7 g Sugar: 11.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 23 mg Iron: 0.8 mg

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  1. Rach says

    Hello!! I made this a few weeks ago for the office and it was a big hit! There’s a handful of people with dietary restrictions so I wanted to have something we could all enjoy and found this recipe.

    I made the following changes to include those with nut allergies (and also limited ingredients) – cassava flour and using coconut oil instead of miyoko’s or other vegan butter options (because of the use of nut products or made in a facility with nuts), as well as some extra water and oil – see below!

    For my first ever try at vegan/gluten-free/nut-free baking I was pretty nervous, but the recipe was straightforward and went well! The only issue I had was that the dough was very crumbly and hard (I had refrigerated it for 30 minutes), so I added some water and extra oil to the mix and slowly kneaded it until it was fully incorporated and “dough-esque”.

    Another thing I want to mention that for me (and my alternatives), the cookies didn’t spread out so I baked it for 10 minutes, “flattened” it gently with my tablespoon, and baked for another 10 minutes before removing and letting cool.

    Even though it wasn’t picture perfect, for a first attempt, it was an amazing recipe that I will definitely be saving and using in the future! Thank you so much for sharing <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Rach! We’re so glad you enjoyed the recipe as a guide and will be saving it for the future. Cassava flour can be very drying so if you try it again, maybe start with less!

  2. Kimmy says

    Hi! Long time follower, first time commenter. I have honestly liked every single recipe of yours I have ever tried. They are always successful and everyone always enjoys them. I have a few favourites I make regularly (notably your fried rice). But these cookies. Oh my goodness. They are SO YUMMY. And so simple to make! I have come across many recipes over the years mentioning coconut sugar, but I’ve always just opted to sub with brown sugar, but I thought I would take your advice for this recipe and it did not disappoint. It really does have a subtle, but different flavour. I cannot wait to make these cookies again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for taking the time to leave a review, Kimmy! We’re so glad you enjoy our recipes! xoxo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, we haven’t tested that, but possibly! We think the cookies may come out more crumbly. Yes, it would be 1 egg.

  3. Elaine says

    Can you use melted and cooled butter to make the mixing easier if you don’t have an electric mixer?? Not sure if it would change the texture of the cookie . Thanks!!

  4. Kate says

    These are great! Made one batch as written – another with 1/3 c EACH chocolate chips and toasted pecans – kind of a riff on rocky road.

    Highly recommend them – super easy – delicious!

  5. Kelly M says

    Delicious!! It’s an ooey gooey blast of yumminess, just like sitting at the camp fire and making a traditional s’more.

    It’s also really easy to make!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that description, Kelly! We’re so glad you enjoyed the cookies. Thank you for sharing! xo

  6. Ashley says

    These are great! I used an egg instead of flax, dairy butter, and brown sugar because I ran out of coconut sugar. They turned out perfectly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Ashley. Thank you for the lovely review and for sharing your modifications! xo

  7. Miriam says

    These were great! I made the gf version using Bob’s Red Mill Gluten Free Flour and sprinkled some corse salt on top. Be careful with baking time – less is better as they firm up more than expected when cooling. The coconut sugar is for sure a must with the extra flavor they add. I used mini chocolate chips that didn’t melt well for some reason, so maybe use regular sized or even chocolate chunks

    They were a hit. Even the non-vegan and gluten eaters LOVED these – they were gone in minutes lol. I loved the texture the marshmallows gave so I might toss in an extra few handfuls next time. Will make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad everyone enjoyed them, Miriam. Thank you for sharing your experience! xo

  8. Mel says

    Very simple recipe with fantastic results. The coconut sugar added a wonderful caramel taste as well as a texture that melts in the mouth. I popped a few in the freezer to enjoy over the next few months. Thank you for these delightful recipes!

  9. JLS says

    My grocery stores only sell the regular sized Dandies so I cut them up. When I take the cookies out of the oven they fall flat – not full like the pictures. Could the marshmallows I’m using cause an issue? Am I leaving them in the oven too long? Anyone have any ideas?

    Either way, even flat like mine, they are absolutely delicious and my family requests them over every other cookie! Highly recommend!

  10. Meg says

    Yummy! We subbed pretzel pieces for the chocolate, and used Trader Joe’s vegan maple marshmallows, which gave our cookies a sweet-salty autumn flavor. And the written recipe is perfect as is. Thank you for another banger. Delicious!

  11. Laura says

    Wow, these are SO good. I used pure cane sugar and while it didn’t have that graham cracker taste that the coconut sugar is supposed to give, I still thought these were awesome.
    I didn’t have any mini marshmallows, but did have a pack of large dandies, albeit they were a little bit on the older side and not a fresh pack. But they worked fine- I chopped the marshmallows into 3rds for folding into the batter and for the pieces to put on top of the cookies.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Laura! xo

  12. Kit says

    It was my first time using a flax egg and gluten free flour, so I was nervous about how these would turn out, but I needn’t have worried. They are great! I used Bob’s Red Mill 1 to 1 Baking Flour, which I initially measured by weight and ended up adding a couple extra shakes (maybe 2-3 tbs). I also gave each cookie a little flaky sea salt after baking, because why not? Thanks for this easy and delicious recipe which helped me feel more confident about being able to bake things for family and friends with food sensitivities and allergies!

  13. Andrea Calhoun says

    I’ve made these twice and they are amazing. I have to say that the dough tends to fall apart as you’re trying to scoop it, and it might be one bowl, but it pretty much used every measuring cup in the kitchen but I’d make them again and again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Andrea! We’re so glad you enjoy the cookies! xo

  14. Laure says

    These cookies are a hit at my house! Made them Vegan with AP flour and the coconut sugar and they came out perfect. I will be buying more coconut sugar to make these again in the future. They don’t spread while baking either, which is a huge plus.

    My partner loves them and has asked for more!

    Thank you for this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the lovely review, Laure. We are so glad you both enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  15. Lisa says

    My partner and I LOVED these! Since I’m not vegan I used 1 egg instead of the flax egg. Used gluten free flour blend from Trader Joe’s. I also halved the butter and used half tahini because I was short on butter and had lots of tahini on hand. Saved the recipe for future use!

  16. Corinne says

    I made this completely not vegan (used an egg and regular butter). They came out looking a little broken but I also misread the instructions and didn’t put the egg in when I creamed the sugar and butter together. I also ended up melting my marshmallows but they turned into toasty, crispy parts but not gooey parts (total user error… my oven can be moody). Over all they taste great and I will totally make these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Corinne! We’re glad you enjoyed them! xo

  17. Molly says

    Perfect summer treat! This is my go-to recipe now. I used cup-4-cup GF flour in place of regular AP, added a splash of vanilla and a tablespoon of cornstarch. I also ran out of marshmallows, so I subbed Fluff and they were equally as dreamy. I also crushed up some GF graham crackers and mixed in to really send it home. Best part is when you get a toasty bit of marshmallow. Drool!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Molly. Your modifications sound AMAZING! Thank you for sharing! xo

  18. christine says

    I made these cookies yesterday. YUM! Warm from the oven – soooo good! My daughter liked them even more the next day when the marshmellows were a bit firm.

    Planning on making another batch for the fourth of July party!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your daughter enjoyed them, Christine. Thank you for the lovely review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  19. Nathaly says

    Omg! We just made these. These are probably the best cookies 🍪 my 4 yr daughter and I have ever made.
    Followed the recipe exactly. (All purpose flour and mixed manually). We did have to bake it a few extra minutes (the dough is darker than classic so it was tricky assessing if they were ready after 11 min). Thank you thank you thank you! These were easy to make with my toddler and soooooooo good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Wendy, we haven’t tested it that way, but we think 1 egg should work well in place of the flax + water. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy, we typically measure in cups, but actually did test this one by weight too!

  20. The Vegan Goddess says

    Dang! I checked the ingredients of the marshmallows which is obviously an important ingredient for this treat and it isn’t pretty.


    (All Vegan) Tapioca Syrup, Cane Sugar, Filtered Water, Tapioca Starch, Carrageenan, Soy Protein, Natural Vanilla Flavor.

    Carrageenan is not good for us and natural flavor is not good either because it’s deceptive (not natural). We don’t know much cane sugar is in it but it’s probably a healthy (unhealthy) amount.

    If we can come up with a healthy way to make vegan organic marshmallows for treats like this, it would be a win-win.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, feel free to omit the marshmallows! We’ve made them as chocolate chip cookies and they’re also delicious!